Description
A vibrant and nutrient-rich breakfast toast layered with creamy peanut butter, homemade raspberry chia jam, banana slices, toasted coconut flakes, and a drizzle of maple syrup.
Ingredients
Units
Scale
- 2 slices of multigrain or seeded bread, toasted
- 2 tbsp natural peanut butter
- 1/2 cup fresh or frozen raspberries
- 1 tbsp chia seeds
- 1 tsp maple syrup (plus more for drizzling)
- 1 small banana, sliced
- 2 tbsp toasted coconut flakes
Instructions
- In a small saucepan over medium heat, warm the raspberries until they break down and release juice (about 3–4 minutes).
- Stir in chia seeds and 1 tsp maple syrup, reduce heat, and simmer for 5–6 minutes until thickened. Let cool for 10 minutes.
- Toast the bread slices until golden and crisp.
- Spread 1 tablespoon of peanut butter onto each slice.
- Top each toast with a generous spoonful of raspberry chia jam.
- Layer banana slices evenly on top.
- Sprinkle with toasted coconut flakes and drizzle lightly with maple syrup.
- Serve immediately while the toast is still crisp.
Notes
- Use almond butter or sunflower seed butter for a peanut-free version.
- The raspberry chia jam can be made in advance and stored in the fridge for up to 5 days.
- Top with hemp seeds or granola for added crunch and nutrition.
Nutrition
- Serving Size: 1 toast
- Calories: 230
- Sugar: 10g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
